Neither Red nor White: Scientists Reveal the Healthiest Onion You Should Be Eating
Onions are a staple in our kitchens, but the question of which type is more beneficial to health has been a subject of curiosity for a long time. A comprehensive study conducted by scientists from Cornell University has clarified this question. The result is not white or red onion, but a very different kind.
Here are the details...
A team led by Associate Professor Rui Hai Liu from the Department of Food Science at Cornell University compared 10 different varieties of onions and shallots in the laboratory. According to the results of the study, it was the shallot that emerged as the type with the highest antioxidant and anti-cancer compound content.
The study reveals that, in addition to pearl onions, the 'Western Yellow' variety, a yellow type cultivated in the western states of the USA, the 'pungent yellow' onion known for its sharp and dominant aroma, and the red-skinned 'Northern Red' onion, all possess a much richer phenolic and flavonoid content compared to others. Liu points out that the pearl onion carries six times more phenolic compounds when compared to the 'Vidalia' onion, which is known for its sweetness and is grown in the state of Georgia in the USA.
Researchers achieved remarkable results in their tests on colon and liver cancer cells.
Extracts derived from 'bitter yellow' and 'Western Yellow' onion varieties were found to be the most potent in halting the growth of colon cancer cells, while in liver cancer cells, pearl onions proved to be equally effective in addition to these two varieties. Despite the recent preference for milder and sweeter onion varieties, Liu emphasizes that bitter and pungent onions actually contain more flavonoids and are therefore more beneficial to health. Researchers, reminding that flavonoid consumption is associated with reducing the risk of heart disease, diabetes, and cancer, underline that onions should not be underestimated in our daily diet.
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